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Fiesta Market & Restaurant

25 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

Fiesta Market & Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on June 12, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 5 separate inspections, most recently on June 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 3, 2026. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on June 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A garbage bag and a cloth towel were kept on a bag of buns located next to dish washing area.Requirement:Store miscellaneous items separately from food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in the warmer was 51CRequirement:Ensure that perishable foods during hot holding are stored at 60 C or higherStaff was instructed to reheat chicken to 74C before storing back in the warmer at 60 C or higher
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap at the bottom/ side of front exterior door which could allow entry of pests/verminRequirement:Seal this gap at the front door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective cover was missing on one set of light fixtures located in the kitchenRequirement:Provide protective cover on the light fixture
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust on ceiling near the vent in the kitchenRequirement:Clean the ceiling
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on the counter near mixer after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of cooked meat was kept on bags of raw meat in upright freezer in the kitchen.Requirement:Ensure that cooked meat is stored apart from raw meat to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking temperatures.Requirement:Provide probe thermometer and verify cooking temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beef-veggie dish stored in the hot holding unit was 50 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Beef-veggie dish was reheated before storing back in the hot holding unit during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) One ceiling panel was loose leading to a gap located in the kitchen.b) One small ceiling panel was missing located in the kitchen.Requirement:a) Put ceiling panel in place to eliminate the gap.b) Provide ceiling panel in place.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust and smoke on walls, ceiling, light fixtures and ceiling vents throughout the kitchen.Requirement:a) Clean the above noted areas and light fixtures.b) Ensure that ventilation system is working properly.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in one glass door cooler located in the prep area.Requirement:Provide thermometer in the cooler.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Some dented cans were offered for sale in grocery area.Requirement:Do not offer for sale dented cans as dent on either side of seam allow bacteria to enter the can and air entering the can may spoil the food.Dented cans were removed from sale.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beans paste stored in hot holding unit was 46C, rice was at 55 C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.-Beans paste was discarded.- Temperature of the unit was raised during inspection.-
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags containing sauce, chopped pineapples and cooked beef were stored along with raw chicken in upright freezer located in the kitchen.Requirement:Ensure that raw meat is stored apart from cooked and any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw chicken stored in the warmer was 56 C.Requirement:- Ensure that perishable foods are stored at 60 C and higher during hot holding.-Chicken was reheated to 74 C before storing back in the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of glass door cooler located in dining area was 9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C (40 F).Move all perishable foods from this cooler to other cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in the kitchen as hot water supply was turned off from the valve below.Requirement:-Ensure that hot and cold-water supply is available at hand washing sink all the time.-Hot water supply was turned on from the valve below during inspection.

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